| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | California | Almonds, Rice, Lowfat, Meatless | 4 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | c | Sliced fresh mushrooms |
| 1 | lg | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1/2 | tb | Ground sage |
| 1 1/2 | c | Water |
| 1 | pk | Near East Toasted Almond Pilaf Mix * |
| 1/4 | c | Parsley |
| 1/4 | c | Grated Parmesan cheese |
| Lime wedges; for garnish |
INSTRUCTIONS
In a large skillet, heat oil over medium heat. Add mushrooms, onion, garlic and sage; cook 5 minutes, stirring frequently. Stir in water, pilaf mix and contents of spice pack. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until most of liquid is absorbed. Stir in parsley and cheese just before serving. Garnish with lime wedges. Servings: 4 * One package of Almond Pilaf mix is 6.6 ounces. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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